Vegetable Hakka Noodle

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Hakka noodles Recipe


Can you ever say No to Hakka Noodles. So let me start by saying that I really love noodles. I would eat them any time of day really.


What is Hakka Noodle?

Hakka Noodles is a popular Indo -Chinese dish. They , traditionally are flat rice noodles .


They can be found on menus under Indo- Chinese in India  and is the best and also it’s hard to resist! You can also omit any veggies if you are not a fan of something in particular, I have used cabbage , carrots and green capsicum you could use any color capsicum or bell pepper you like.


All the flavor comes from the veggies and noodles being tossed together in a really hot wok with just a few sauces.


This quick and easy to make Chinese noodle dish is perfect as a snack or main course and for hosting great parties.


Top tips to make the best  Vegetable Hakka Noodles


  • When you cook on the noodles, they should be done al dente - not be mushy. Mushy noodles  are overcooked
  • Once cooked, quickly drain the noodles and rinse them well with cold water. 
  • Since veggies are not parboiled or pre-cooked, they need to be sliced thin and long or julienned, so they can cook evenly. Stir-fry the veggies on high heat. 
  • Use right amount of sauces


So do try this simple recipe and let me know if you like it.


Hakka Noodles



How to make Hakka Noodles


Ingredients for Hakka Noodles

 

  • 1 pack hakka noodles 
  • 2 tbsp oil 
  • 1 tbsp garlic  and ginger-chopped finely
  • 1 to 2 spring onion stalks (greens & whites separated)
  • 1 medium onion sliced
  • 1 green chilli chopped (optional)
  • 1 small carrot thin juliennes
  • ½ to ¾ cup capsicum (bell pepper) julienne
  • ½ cup cabbage finely shredded 
  • 1¼ tbsp soy sauce
  • 1¼ tbsp chili  sauce
  • 1¼ tbsp ketchup
  • 1 tsp vinegar 
  • ¼ tsp black pepper
  •  Salt to taste

Instructions  for Hakka Noodles

  1. To cook noodles firstly bring 6 to 8 cups of water to a boil. Add few drops  of oil and add noodles and cook till al dente. Follow the instructions on the pack for cook time.
  2. Next once done drain them to a colander and rinse under cold running water  to stop the cooking process for noodles.
  3. Next heat oil in a large wok or pan on a high flame.
  4. Add garlic  and ginger and fry for 30 seconds. Then add spring onion whites, onions and chili. Fry until the onions turn transparent for a minute.
  5. Next add in carrots, capsicum and cabbage. Sauté for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.
  6. Reduce the heat to low and toss the noodles into your pot.
  7. Then add in  soy sauce, hot sauce, chili sauce, ketchup and vinegar.
  8. Use tongs or two mixing spoons to toss everything together very well.
  9. Toss everything well and fry for about 1 to 2 minutes. Add black pepper and spring onion greens. Taste and add salt or sauces if needed.
  10. Serve Hakka noodles hot and enjoy 
Total Time -25 minutes 

Servings -2 


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